Grilled Corn with Tangy Cilantro Parmesan Sauce

This is a great and unusual twist on grilled corn, where a tangy Parmesan sauce mixes perfectly with the flavor of roasted corn.  It’s inexplicably delicious. Adapted from America’s Test Kitchen.

Mexican Street Corn

Ingredients

  • Vegetable oil for cooking
  • 1/4 c light mayonnaise
  • 3 T sour cream
  • handful fresh cilantro leaves, minced
  • 1 garlic clove, minced
  • 3/4 t chili powder
  • 1/4 t cayenne pepper (optional)
  • 4 t lime juice
  • 1/2 c Parmesan or Pecorino Romano, grated
  • 4 t vegetable oil
  • 1/4 t salt
  • 6 large ears corn, husks and silk removed

Instructions

  1. Heat broiler in oven, and lightly oil a baking sheet.
  2. Cut corn into half ears.
  3. While broiler is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, cayenne (if using), lime juice, and cheese in large bowl, and set aside.
  4. In another large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder – add corn and toss to coat evenly.
  5. Place corn onto baking sheet and cook, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total.
  6. Remove from broiler and toss corn in bowl with mayonnaise mixture to coat evenly.